Ajillo Gallego

Ajillo Gallego, a traditional dish from the Galicia region in Spain, is a flavorful garlic-infused delight. Known for its rich maritime and culinary heritage, Galicia is famous for its seafood and unique approach to Spanish cuisine. Ajillo Gallego showcases these qualities by combining fresh seafood, aromatic spices, and robust flavors. This dish offers a snapshot of the essential elements that define Galician cooking.

Ingredients

• Garlic – 8 cloves, thinly sliced.
• Olive Oil – 100 ml for sautéing.
• Shrimp – 500 grams, cleaned and deveined.
• Chili Pepper – 1, chopped finely.
• Paprika – 1 teaspoon.
• Fresh Parsley – 2 tablespoons, chopped.
• Salt – to taste.
• Lemon – 1, cut into wedges for serving.
• Baguette – Sliced, for serving.

Preparation

Before you begin cooking, it's essential to prepare all the ingredients to ensure a smooth cooking process. Start by thinly slicing the garlic and chopping the chili pepper. Clean and devein the shrimp, pat them dry, and set aside. Chop the parsley and prepare the lemon wedges for serving. Slice the baguette and have it ready to serve with the dish.

Cooking Process

Step 1: Infuse the Oil

In a large pan, heat the olive oil on medium heat. Add the garlic slices and sauté until they are golden and fragrant. Be careful not to burn the garlic as it can turn bitter.

Step 2: Add Spices and Shrimp

Once the garlic is ready, add the chili pepper and paprika to the pan, stirring to combine. Quickly add the shrimp to the mixture, ensuring each piece is coated with the aromatic oil and spices.

Step 3: Cooking the Shrimp

Cook the shrimp for 4-5 minutes, or until they are pink and cooked through. Be sure to stir occasionally to ensure even cooking. You can time this perfectly by using a cooking timer.

Step 4: Final Touches

Once the shrimp are cooked, remove the pan from the heat and stir in the parsley. Add salt to taste and give it one last stir to incorporate all the ingredients.

Plate the Ajillo Gallego in a serving dish, garnishing with fresh lemon wedges for added zest.

How to Enjoy Ajillo Gallego

Ajillo Gallego is best enjoyed fresh from the pan. Serve it as a main dish or as an appetizer with a side of sliced baguette. The bread is perfect for sopping up the delicious garlic-infused oil. This dish pairs wonderfully with a crisp white wine, ideally from the Rías Baixas region of Galicia. The refreshing acidity and subtle fruitiness of the wine complement the rich, spicy flavors of the dish.